By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

Cinnamon-Streusel Scones

It’s amazing how the smell of cinnamon will bring the family scurrying into the kitchen. I developed a way to entice them down to breakfast without the least bit of prodding with my recipe for Cinnamon-Streusel Scones.

Packed with cinnamon sweetness, this recipe utilizes baking mix to make it extra quick and easy. While making scones from scratch isn’t at all difficult, I find that when it comes to morning baking, the easier the better.

These hot-from-the-oven scones are perfect with a morning cup of coffee or as an addition to a bacon and egg breakfast.

 Cinnamon-Streusel Scones

  • 4 tablespoons butter
  • 1 cup brown sugar
  • 4 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 cups all-purpose baking mix*
  • 2/3 cups whipping cream or buttermilk
  • 1/2 cup rolled oats

Preheat oven to 425 degrees. Prepare the streusel by melting the butter in a saucepan over medium heat. Stir in the brown sugar, flour and cinnamon and set aside to cool.

Combine the baking mix, whipping cream or buttermilk and oats in a bowl. Crumble half of the streusel mixture over the batter and fold in gently. Pat dough into a 10-inch circle on a parchment paper-lined baking sheet. Sprinkle with remaining streusel. Cut into 8 wedges, but do not separate.

Bake 20 to 25 minutes, until golden brown. Separate into wedges and serve warm.

Makes 8 scones.

*Bisquick original baking mix was used for testing purposes.